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Nutrition and Food Safety Resources
Food Pantry Best Practices Guide - With the help of member food pantries, the Food Bank has created a "Best Practices" guide to help food pantries serve their clients effectively. The guide includes information on recruiting volunteers, managing finances, and getting the support of the local community. Feel free to copy the guide and share with your pantry workers. Click here for Food Pantry Best Practices. Coming soon!
Food Safety - Member agencies are responsible for providing safe and nutritious food to people in need. Check out the resources below for important food safety issues. Do you have rusty cans? Foods that are past the date?
Click here to learn when to keep food and when to throw away food.
Confused by "Best by", "Sell by" and "Pull by" dates on food? Understanding Container Dates
Your essential guide to storing food the right way. Ten Food Storage Guidelines
Does your agency cook meals? Food Safety in the Kitchen
Food safety training for food pantries
Food safety training for meal sites
Click here if you would like a handwashing poster to hang by your sink.
Food Recalls - The Food Bank issues information on federal and state level food recalls through its agency list serv and this website. Please check back often for food recall updates.
Client Choice Materials - The Food Bank of the Southern Tier is proudd to present our Client Choice handbook and video. Client choice pantries allow clients to choose the foods they receive as opposed to the pre-packed method where each client receives a standard bag of food packed by volunteers in advance, regardless of client preferences or dietary restrictions. Client Choice not only respects the dignity of clients, it also prevents food waste, saves money and helps build positive connections between clients and volunteers.
For more information contact:
Matt Griffin, Director of Agency Services & Programs
at 607.796.6061 x4026 or email email@example.com